Dubai Chocolate Recipe
Dubai chocolate is a milk chocolate bar filled with a sweet pistachio-tahini cream and kadayif (chopped filo pastry).The consistency of the filling ranges from finely ground to a paste. The creamy textures of the pistachio and tahini contrasts with the crunch of the kadayif.
Ingredients
- Milk chocolate
- White cocolate chips
- Kataifi pastry dough
- Pistachio butter
- Tahini (sesame paste)
- Chocolate bar molds
- Food coloring (optional)
Recipe
- Toast the kataifi. Toast coarsely chopped kataifi pastry dough in butter on the stovetop until golden-brown and crispy, then transfer to a bowl. Stir in creamy pistachio butter, tahini, and salt.
- Melt the white chocolate. Fill a saucepan halfway with water and bring to a simmer. Set a heatproof bowl over the simmering water to create a double boiler and add the white chocolate chips. Cook, stirring constantly, until completely melted. Carefully remove the bowl from the double boiler. Stir in green food coloring, then drizzle over the bottom of a chocolate mold to create an irregular pattern. Refrigerate the molds while you melt the milk chocolate.
- Melt the milk chocolate. Set the same bowl back over the water. Add milk chocolate chips and butter to the bowl. Heat, stirring constantly, until completely melted. Spread just enough of the melted chocolate to coat the bottom and sides of the mold in a thin, even layer. Freeze until set.
- Fill the chocolate bars. Add the pistachio cream mixture to the chocolate mold and use an offset spatula or the back of a spoon to gently spread and press the filling into an even layer. Pour the remaining melted chocolate over the top and spread into an even layer to fill the mold. Using a bench scraper or offset spatula, lightly scrape over the top to level and remove excess chocolate.
- Finish the chocolate bars. Refrigerate until completely set. Remove the bar from the mold and trim off any overhanging chocolate with a knife if desired.
Recipe websites
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Non-recipe websites
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